Argentine Ribeye Chicharrón with Guacamole & Pickled Red Onion
How to:
Step 1:
Start with two Argentine ribeye steaks. Cut them into bite-size chunks, keeping the fat on for flavor. Add salt.
Step 2:
Sear in a hot pan or cast iron skillet and add a spoonful of beef tallow, lard or avocado oil, essential to get that perfect crispy finish.
Step 3:
Let them sizzle over medium-high heat until golden and crunchy on the outside. Season to taste.
Step 4:
Serve with creamy guacamole and tangy pickled red onion on the side. Rich, crispy, and full of contrast.
